the method of making a baguette

Material 1: 24g of high flour, 4g of salt, 135g of water and 4g of yeast powder

Material 2: 24g of high flour, 4g of salt, 135g of water, 1g of sugar and 4g of yeast powder

Material 3: 8g of butter (softened at room temperature). Knead until smooth and add butter softened at room temperature

3. Knead until the dough can be drawn into a film, cover it with plastic wrap and ferment it to twice its size

4. Divide it into three parts after gently pressing and exhausting, roll it up from outside to inside and shape it into a stick shape

5. Put it in a baking tray with baking tray paper for the second fermentation, sieve a layer of high flour on the fermented bread, and then draw it quickly with a paper cutter. Bake for 25-3 minutes

Process diagram:

1. Knead until it can be pulled out as a film (below)

2. Divide it into three equal parts after basic fermentation (below)

3. Roll it into a rectangular dough sheet (below)

4. Roll it from outside to inside into a dough roll (below)

5. P > This time, I deliberately added a small amount of low flour, but the result was soft, but the pores and hardness of the internal tissue were not ideal. Although the full flour was a little hard, it was full of fragrance, good taste and chewy, so I still used the full flour. Of course, if you like to eat French sticks like me, I suggest you change 4 grams of low powder in material 1 and material 2, that is, reduce 4 grams of high powder and replace it with 4 grams of low powder.

Originally, the authentic baguette didn't add butter and sugar, but in order to improve the taste and taste, I added a little.

Cooking skills

After preheating, put a baking net at the bottom of the oven, put a plate of boiling water on the baking net, and then put bread in it for baking; Remove the hot water in advance in the last ten minutes.

remember to like it; Satisfied adoption